Total Time
45mins
Prep 25 mins
Cook 20 mins

These muffins are moist and tender- just as a muffin should be! I got this recipe out of a Canadian Living cookbook and I have altered it slightly to make the recipe more nutritious and lower in fat.

Ingredients Nutrition

Directions

  1. Soak oats in buttermilk for 15 minutes.
  2. Preheat oven to 375F and grease/line muffin tins.
  3. Add oil, apple sauce, molasses, egg, and vanilla to the bowl with the oats and buttermilk and combine.
  4. In a separate bowl, combine flours, oats, brown sugar, cinnamon, baking powder, and baking soda.
  5. Combine wet and dry ingredients until dry ingredients are moistened.
  6. Stir in raspberries (I coat them with a dusting of flour before stirring them in so that they don't bleed into the batter).
  7. Spoon batter into muffin cups and bake for 20 minutes or until muffins test ready.
  8. Let cool in muffin tins for about ten minutes before removing and letting cool on cooling racks.
Most Helpful

5 5

These were great. I didn't read the directions until I was almost done, therefore I didn't soak the oats. Didn't have buttermilk so used the old milk and lemon juice trick. I forgot to put in the cinnamon.(My three year old was helping) Turned out great

4 5

As written, the recipe was lacking a key ingredient - the oats - and the directions were unclear as to when to add said oats. Contacting the chef got that straightened out - after I had just used my best judgment. I used 1 cup of oats, soaked in buttermilk and added with the wet ingredients. This seemed to work fine. My baking time was longer; more like 30 minutes. This is not a sweet muffin to begin with so the tart raspberries are very evident. I think 1-cup of berries would be more than sufficient. All in all, a good muffin recipe that I will most likely use again. Thanks for posting!